Receta de Cancato

Cancato de Salmón – Receta paso a paso

Ya sea a la parrilla o al horno, el tradicional cancato del sur de Chile es un plato típico preparado con pescado firme, ya sea salmón, corvina, sierra o reineta.

Para llamarse así, debe incluir los ingredientes clásicos: queso, tomate, cebolla y longaniza.

Una forma de preparar el cancato es asarlo sobre brasas encendidas con el pescado abierto y los ingredientes encima u hornearlo con los ingredientes encima o dentro del pescado.

Receta de Cancato con fotos y videos

2 de 37 votos
Categoría: platos principalesCocina: chilenaDificultad: Intermedio


Tiempo de preparación





El cancato ya es un plato tradicional chileno y hoy te enseñaremos cómo prepararlo paso a paso en esta receta que incluye fotos y videos.


  • 1 kilo de filete de salmón, corvina, sierra o reineta

  • 1 cucharada de jugo de limón

  • 2 dientes de ajo, picados

  • Sal y pimienta

  • 1-2 cebollas, en pluma

  • 1-2 tomates, en rodajas sin pelar

  • 450 g de longaniza, en rodajas y sin piel

  • 300 g de queso mantecoso en láminas

  • Orégano seco

  • ¼ taza de vino blanco seco


  • En una fuente alargada marinar el pescado con limón, ajo, sal y pimienta. Tapar y refrigerar por lo menos una hora.
  • Precalentar el horno a temperatura media (180°C).
  • En una fuente de horno colocar al fondo una capa de cebolla; encima disponer el pescado y cubrir la superficie con láminas de queso, rodajas de tomate, orégano y rodajas de longaniza.
  • Hornear 25-30 minutos, dependiendo del grosor del pescado; unos 5 minutos antes de terminar la cocción, verter el vino para desglasar las cebollas. Servir caliente


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